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Fried Mozzarella with Anchovies, Capers, and Garlic Sauce

Alexis Walker of Corvallis, Oregon, writes: "After many attempts to get a reservation, we finally succeeded in dining at Genoa restaurant in Portland. It was definitely worth the wait. The fried mozzarella was a revelation. Would you ask the chef for the recipe?"

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Recent Reviews

Fantastic! A Top-Five-Favorite! And the sauce is great to make again and again: try it on pasta, bruchetta, sandwiches, give it as a gift! Yum!

threefresheggs from NYC /

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Loved this, and made it many times. (As a matter of fact, the cheese is cooling as we speak) It's the very strength of the sauce that makes it.

downtheshore from NJ /

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The sauce is
delicious, really
rich and intense.
We have made it
many times, though
usually I simply
melt fresh
mozzerella on top
of fresh italian
bread or just toast
good bread and we
dip it in the
sauce.

hcswriter from Wyncote, PA /

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I don't know if I
did something wrong,
or what I could do
to make it better,
but this was an
utter
disappointment.
However, the sauce
was excellent and I
use it all the time
for homemade
mozzarella sticks.

Higgo /

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Great recipe. I have been looking for years for the same recipe minus the anchovys. My family and I used to order this dish at an Italian rest. in Puerto Rico.
I removed the Anchovy and it reminds me of those days.
Thanks